Tomato Pulao

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Top Rated Recipe

Chef Shantanu Gupte

Last Updated: Sep 03, 2019

Tomato Pulao

About Tomato Pulao

Table of Contents

This is a delightful khichdi – rice cooked with dals and plenty of tomatoes

  • Long grained rice, soaked for 30 minutes and drained 1 cup
  • Large tomatoes, roughly chopped 2
  • Oil 1 tbsp
  • Mustard seeds 1 tsp
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  • Heat oil in a deep non-stick pan, add mustard seeds, green chillies and ginger strips and saute till the seeds splutter.
  • Add turmeric powder, salt, split Bengal gram, split green gram and most of the tomatoes and mix well. Cook till tomatoes begin to soften.
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Ingredients

  • Long grained rice, soaked for 30 minutes and drained 1 cup
  • Large tomatoes, roughly chopped 2
  • Oil 1 tbsp
  • Mustard seeds 1 tsp
  • Green chillies, slit 2 to 3
  • Thin strips of ginger 1 tsp
  • Turmeric powder ½ tsp
  • Salt to taste
  • Split Bengal grams (chana dal), soaked for 30 minutes and drained ½ cup
  • Split skinless green gram (dhuli moong dal), soaked for 30 minutes and drained ½ cup
  • Fresh coriander leaves, chopped 3 tsps

How to Make Tomato Pulao (Stepwise Photos)

Method

  1. Heat oil in a deep non-stick pan, add mustard seeds, green chillies and ginger strips and saute till the seeds splutter.
  2. Add turmeric powder, salt, split Bengal gram, split green gram and most of the tomatoes and mix well. Cook till tomatoes begin to soften.
  3. Add rice and 3 cups of water. Mix well, cover and cook till the rice and grams are almost done.
  4. Add the remaining tomatoes, adjust salt and mix well. Cook till fully done.
  5. Add coriander leaves and mix well. Transfer into a serving platter and serve hot

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Key Details:

Prep:30 minutes

Cook time: 20 minutes

Difficulty Level: Easy

Course: Rice

Cuisine: Indian

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